Comments on: Mutable Noodles: Pad Thai http://www.tigersandstrawberries.com/2006/01/02/mutable-noodles-pad-thai/ Tue, 07 Oct 2008 17:09:48 +0000 http://wordpress.org/?v=1.5.2 Comment on Mutable Noodles: Pad Thai by: Jenny http://www.tigersandstrawberries.com/2006/01/02/mutable-noodles-pad-thai/#comment-55022 Wed, 16 Apr 2008 06:58:16 +0000 http://www.tigersandstrawberries.com/2006/01/02/mutable-noodles-pad-thai/#comment-55022 You're absolutely correct. Padd Thai is like meatloaf, you learn to love it one way and nothing else is as good. On that note, I wanted to ask you for advice. My favorite Padd Thai isn't saucy. It seems to have more dry seasonings. Any advice on how to duplicate it? Thanks! You’re absolutely correct. Padd Thai is like meatloaf, you learn to love it one way and nothing else is as good. On that note, I wanted to ask you for advice. My favorite Padd Thai isn’t saucy. It seems to have more dry seasonings. Any advice on how to duplicate it?
Thanks!

]]> Comment on Mutable Noodles: Pad Thai by: Exploding Acorns and Mutable Noodles – On Plant Love and Noble Laureate Chefs « Mutable Matter http://www.tigersandstrawberries.com/2006/01/02/mutable-noodles-pad-thai/#comment-47133 Sun, 02 Dec 2007 18:42:02 +0000 http://www.tigersandstrawberries.com/2006/01/02/mutable-noodles-pad-thai/#comment-47133 [...] Coinciding with the pollen/seeds encounter was a phone call from my mum telling me about an interview with a German Nobel laureate (Christiane Nüsslein-Volhard) she had watched on TV. According to my mum, there were two reasons for mentioning this to me: one was that she thought that she was an interesting lady who could talk about her subject without making her listeners feel dumb, and she also liked the fact that the lady did not just answer questions, but also asked the interviewer and the audience some questions in return. Finally, she very excitedly got to the ‘main reason’: ‘She is a biochemist, but she published a cookery book!’ Of course, I had to look this book up, not because I do not believe that scientist can’t normally cook or because they produce really weird cookery books (although they may do) e.g. around ‘mutable noodles’, but because I have been practically working on my own cookery book since I could hold a wooden spoon, and I am always interested in other peoples ‘cooking paths’. I wondered if this woman had also stood in the family’s kitchen as a child, hands on hips, determinately stating that she did not want to follow any recipes but wanted to ‘experiment’ and invent her own (strangely I did the same thing with music, which led me to making ‘my own’, too…). However, I found out, that she did not start cooking until she was a student. Never mind. For a laugh, I googled whether other Nobel Laureates had published cookery books, and found out in another Guardian article that apparently George Bernard Shaw once authored a vegetarian cookbook. While, after some ‘research’, I think it is fairer to say that somebody compiled the cookery book on the basis of what he liked to eat, rather than the literary genius himself, it is true, that he did write down some interesting things about vegetarianism. Amongst those I noticed the quote: ‘Think of the fierce energy concentrated in an acorn! You bury it in the ground and it explodes into a giant oak! Bury a sheep and nothing happens but decay.’ Here we go - back to sexually charged plant matter again… [...] […] Coinciding with the pollen/seeds encounter was a phone call from my mum telling me about an interview with a German Nobel laureate (Christiane Nüsslein-Volhard) she had watched on TV. According to my mum, there were two reasons for mentioning this to me: one was that she thought that she was an interesting lady who could talk about her subject without making her listeners feel dumb, and she also liked the fact that the lady did not just answer questions, but also asked the interviewer and the audience some questions in return. Finally, she very excitedly got to the ‘main reason’: ‘She is a biochemist, but she published a cookery book!’ Of course, I had to look this book up, not because I do not believe that scientist can’t normally cook or because they produce really weird cookery books (although they may do) e.g. around ‘mutable noodles’, but because I have been practically working on my own cookery book since I could hold a wooden spoon, and I am always interested in other peoples ‘cooking paths’. I wondered if this woman had also stood in the family’s kitchen as a child, hands on hips, determinately stating that she did not want to follow any recipes but wanted to ‘experiment’ and invent her own (strangely I did the same thing with music, which led me to making ‘my own’, too…). However, I found out, that she did not start cooking until she was a student. Never mind. For a laugh, I googled whether other Nobel Laureates had published cookery books, and found out in another Guardian article that apparently George Bernard Shaw once authored a vegetarian cookbook. While, after some ‘research’, I think it is fairer to say that somebody compiled the cookery book on the basis of what he liked to eat, rather than the literary genius himself, it is true, that he did write down some interesting things about vegetarianism. Amongst those I noticed the quote: ‘Think of the fierce energy concentrated in an acorn! You bury it in the ground and it explodes into a giant oak! Bury a sheep and nothing happens but decay.’ Here we go - back to sexually charged plant matter again… […]

]]> Comment on Mutable Noodles: Pad Thai by: Viking http://www.tigersandstrawberries.com/2006/01/02/mutable-noodles-pad-thai/#comment-44559 Wed, 31 Oct 2007 20:51:24 +0000 http://www.tigersandstrawberries.com/2006/01/02/mutable-noodles-pad-thai/#comment-44559 I have to say for someone to leave basil out of thier Pad thai would be a crime. I also use peanut butter in mine, and substitute any fish sauce or ketchup with the "sacred rooster sauce". It adds color and spice without sweetness. Either way, the garlic, basil and peanut mix quite well. Plus after a good marinade time in soy and, ginger, and other ingredients, I grill the chicken and marry the two after the noodles are done. I have people begging to come over for this recipie. Thank you for the insite on the pad thai recipie Barbara. Now i dont feel quite so unique with mine though. I have to say for someone to leave basil out of thier Pad thai would be a crime. I also use peanut butter in mine, and substitute any fish sauce or ketchup with the “sacred rooster sauce”. It adds color and spice without sweetness. Either way, the garlic, basil and peanut mix quite well. Plus after a good marinade time in soy and, ginger, and other ingredients, I grill the chicken and marry the two after the noodles are done. I have people begging to come over for this recipie.
Thank you for the insite on the pad thai recipie Barbara. Now i dont feel quite so unique with mine though.

]]> Comment on Mutable Noodles: Pad Thai by: japanom http://www.tigersandstrawberries.com/2006/01/02/mutable-noodles-pad-thai/#comment-22859 Sun, 03 Jun 2007 05:17:24 +0000 http://www.tigersandstrawberries.com/2006/01/02/mutable-noodles-pad-thai/#comment-22859 You know what? Pad Thai was invent for about 50 years ago by the leader of the military goverment back in the old time. The invent of pad thai is because back in 50 years ago many people ate only Noodle which is not originally Thai Food. So the goverment in that time invented Pad Thai for the nationalism campaign. You know what? Pad Thai was invent for about 50 years ago by the leader of the military goverment back in the old time. The invent of pad thai is because back in 50 years ago many people ate only Noodle which is not originally Thai Food. So the goverment in that time invented Pad Thai for the nationalism campaign.

]]> Comment on Mutable Noodles: Pad Thai by: Barbara http://www.tigersandstrawberries.com/2006/01/02/mutable-noodles-pad-thai/#comment-1804 Sun, 08 Jan 2006 16:15:59 +0000 http://www.tigersandstrawberries.com/2006/01/02/mutable-noodles-pad-thai/#comment-1804 I am glad that your family liked it! I once made an all mushroom and dried spiced tofu pad thai for myself that was out of this world--I think you can add an infinite variety of mushrooms to the dish to only good effect. No--the size of package is likely the same--we just eat mostly noodles in ours! You can add quite a bit more vegetables and meat into that recipe and feed more people. (We are serious carb lovers in this house.) I love red bell pepper and carrot in mine, too--but green beans get vetoed by Morganna. She only likes them cooked certain ways. But, I bet they would taste delicious. Try it sometime with the classic bean sprouts topping it after it is cooked--that is great. When I plan to cook pad thai, I will go out and buy bean sprouts so Morganna and I can have them on top. They add a crispy, juicy fresh crunch that is hard to beat. I am not surprised someone thought my version was too sour. All of us love tart foods--when we get pho in a restaurant we always ask for extra limes. Otherwise, we fight over the ones they bring out! Remember--it is a dish that is infinitely variable--play with it, change it and riff off of it until it is tweaked to your family's taste. I am glad that your family liked it! I once made an all mushroom and dried spiced tofu pad thai for myself that was out of this world–I think you can add an infinite variety of mushrooms to the dish to only good effect.

No–the size of package is likely the same–we just eat mostly noodles in ours! You can add quite a bit more vegetables and meat into that recipe and feed more people. (We are serious carb lovers in this house.)

I love red bell pepper and carrot in mine, too–but green beans get vetoed by Morganna. She only likes them cooked certain ways. But, I bet they would taste delicious.

Try it sometime with the classic bean sprouts topping it after it is cooked–that is great. When I plan to cook pad thai, I will go out and buy bean sprouts so Morganna and I can have them on top. They add a crispy, juicy fresh crunch that is hard to beat.

I am not surprised someone thought my version was too sour. All of us love tart foods–when we get pho in a restaurant we always ask for extra limes. Otherwise, we fight over the ones they bring out!

Remember–it is a dish that is infinitely variable–play with it, change it and riff off of it until it is tweaked to your family’s taste.

]]>